Articles tagged: Back Alley Gourmet
recipe: Graduation Day Sandwich Platter Flow Chart
Posted: Apr 25, 2013My dinnerFeed web site is a lean, mean fighting machine! To receive my lastest dinnerFeed posts by email, sign up here. Ann Arbor — the academic community we call home — is lauded for its ... Read more »
recipe: Smoked Trout Appetizer Spread is centerpiece of holiday platter
Posted: Dec 10, 2012The new Holiday Cookbook answers all of your cooking needs. Strapped for time? Check out the well-tested Super-Simple section. The Smoked Trout Spread from Plum Market is delicious spread on crackers or cucumber slices without ... Read more »
recipe: Portabella Mushroom and Barley Soup combines nutty flavor and chewy texture of grain with rich, meaty flavor of mushrooms
Posted: Sep 21, 2011The chilly air translates to hot soup for me. I'm craving mushroom barley, in particlar, but have no time to cook. Fortunately, Ann Arbor has several places where one can purchase made-from-scratch soup; Arbor Farms, The Back Alley Gourmet and The Produce Station come to mind. Read more »
recipe: Shrimp bruschetta will wow your cocktail party guests
Posted: Jul 15, 2011Peggy Lampman’s Friday dinnerFeed Guerda Harris and her Back Alley Gourmet team win the prize for one of the most irresistibly delicious appetizers I’ve had in recent memory. At a cocktail party potluck, this appetizer ... Read more »
Recipe: Fourth of July 'Barbecued' Baby Back Ribs - a democratic recipe for those who don't have a wood-burning pit
Posted: Jun 30, 2011What if you don't have access to a pit? What if you don't own a charcoal grill or smoker? Or what if you simply don't have the time to fuss with hardwood and a fire for hours on end? Must you be denied a tender, sticky-sweet, fall-off-the-bone rack of ribs on the Fourth of July? The answer is a resounding no. I present to you a democratic, all-American recipe that's non-exclusive, so that everyone, including non-pit-masters, may enjoy ribs on the Fourth of July. Read more »
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